笔者经多年研制出来的“醋焖”系列菜肴，是以老陈醋为主要调味料，采用“焖”的方法烹制而成的。其具体制法是，先用陈醋和特制香料将主料在炒锅中焖透至收汁后，再掺入高汤，加入配料，然后起锅倒入锅仔内，最后撒上香菜、枸杞等上桌。醋焖菜肴色泽亮丽，汤味鲜美，醋香浓郁 After years of developing the “vinegar Braised” series of dishes, the main vinegar is the seasoning, the use of “stew” method of cooking. The specific system of law is to use the first vinegar and spices will be the main ingredients in the wok stew until the juice, and then mixed with broth, add ingredients, and then wok into the pot Aberdeen, and finally sprinkle parsley, wolfberry, etc. On the table. Vinegar stew dishes bright color, soup taste delicious, vinegar-rich